In a word?....WOW! I was tasked with the "main dessert" for Christmas Eve. No pressure, but I knew I wanted to make eggnog cheesecake (even though I'd never made one before). So, I hunted for recipes and rolled the dice on this one. Needless to say, it paid off big time! Honestly, I don't usually take time to do reviews, but this recipe rocked and deserves accolades. I topped the cake with fresh whipped cream piped on the rim with dashes of nutmeg, then I popped on some fresh raspberries. HUGE HIT, and all Christmas Eve desserts will be measured against EC2014. (Eggnog cheesecake 2014) All I can say is that you have to be patient and honor the slow bake process. Yes....it takes about 4+ hours to bake, then 2-3 hours to cool off in the oven....then hours chilling in the fridge. But the silky, tasty payoff is worth every tick-tock of the clock.

Reviewer:

This is my favorite cheesecake recipe, and not only that; I've adapted this slow-bake method to every cheesecake I make. Sure, it takes a lot of time, but every one I bake this way turns out super-creamy, and NEVER cracks. For the eggnog cheesecake, I like to cut a stencil of a holly and berries and stencil them on to the cheesecake using green and red colored sugar. Then grate some fresh nutmeg on top, and pipe some whipped cream around the edge. I also like to use vanilla wafers instead of graham crackers in the crust. Probably a good thing I can only make this recipe about three months out of the year, or I'd explode!

Reviewer:

This was the first cheesecake I have ever made, and it was absolutely amazing. I wanted to bring some to work to share with my coworkers, and my husband would not let me because he enjoyed it so much. It was demolished in 2 days and he asked me when I was making it again.

Reviewer:

Made this for New Year's Eve party. Likely the best cheesecake I've ever made. And no cracks! Had to bake it a wee bit longer than in the recipe, but it was absolutely perfect!
I whipped whipping cream with a whisk by hand (yes it takes longer, but it doesn't break down and turn back into watery weird stuff and lasts for days) and used a piping bag to decorate the top and then grated a wee bit of fresh nutmeg on top of the whipped cream.
To die for! Thanks for the recipe!